This Greek yogurt tuna salad with pickles is tangy, flavorful, and has been my go-to lunch lately! What makes our recipe special is using mostly Greek yogurt with just enough mayo to get the best flavor, which keeps this lunch high in protein and low in fat compared to traditional tuna salad. The dill pickles and added dill add brightness and tang that makes this anything but boring. It’s quick and easy to throw together (literally 5 minutes), and it’s the kind of simple lunch that actually keeps you satisfied all afternoon!
I’ve been making this tuna salad constantly because it hits all my lunch goals: quick to prepare, high in protein, and genuinely delicious. I love pairing it with toasted Ezekiel bread cut into smaller pieces for dipping, plus some fresh cucumber slices on the side. It’s the kind of lunch that’s easy to put together during busy weekdays but also feels wholesome, nourishing, and filling. I’ve tested this with different amounts of dill (both fresh and dried), different brands of yogurt, and different mayo-to-yogurt ratios, and this version is exactly what I wanted.
Other reasons to love this is that it’s a lunch made with an affordable, high-quality protein (hello canned tuna), gives you a nice boost of protein beyond the tuna (thanks Greek yogurt), and adds ingredients that can assist with gut health (again shout out to Greek yogurt, and to the fermented pickles too).
If you love this quick meal, be sure to check out our other tuna salad recipes too! We’ve got a no mayo tuna salad with chickpeas recipe as well as a Mexican tuna salad that are both great. And if you’re looking for more ways to enjoy canned tuna, try our 20-minute stovetop tuna noodle casserole too!
You’ll Love This Dill Tuna Salad
Quick to Make. This easy recipe is ready in less than 5 minutes, and just has you measuring a few things and mixing everything together, that’s it!
High in protein and low in fat. The Greek yogurt keeps this lighter than traditional mayo-based tuna salads while also adding protein and probiotics.
Tangy and flavorful. Just the right amount of dill pickles and their juices brings lots of flavor and makes this more interesting than plain tuna salad. Plus, crunchy pickles add nice texture variety too!
Versatile serving options. Enjoy it on as a sandwich, as a wrap, with crackers, or with fresh veggies.
Ingredients for Dill Pickle Tuna Salad
- Canned tuna. Use tuna packed in water (not oil) and make sure to drain it well. Quality matters here, so Wild Planet is our recommendation! You can really taste the quality and how meaty it is compared to other brands, plus they’re an earth-conscious company that responsibly harvests their tuna (which is a big bonus in my book). I’ve found Costco has the best deal on these if you’re buying in bulk.
- Plain Greek yogurt. The creamy base that adds protein and keeps this lighter than traditional versions (we use 2% Fage).
- Mayonnaise. Just a small amount gives you the best flavor without loading it with fat. A little goes a long way!
- Dill pickle relish. Scoop directly from the jar with the juices, or chop up your own dill pickles if you prefer. This is what makes it special!
- Salt, pepper, and dill. Season to taste with a pinch of salt, some black pepper, and a generous amount of dill. Dried dill works great if that’s what you have, but fresh dill is amazing when you can get it. Our family’s motto is “you can never have too much dill” (according to my husband!), so feel free to measure the dill with your heart rather than being too precise, this salad can handle it.
- Optional: ribboned baby spinach. Cutting in some strips of baby spinach leaves is a great way to add extra veggies and nutrition if that’s what you’re into (I love this recipe both ways).
Complete ingredient measurements and recipe details can be found in the recipe card at the bottom of the page.
How to Make Tuna Salad with Greek Yogurt
Drain the tuna. Open your can of tuna, drain the water well, and add it to a bowl. Then add the Greek yogurt, mayo, and chopped pickles.
Mix it all together. Stir everything together until well combined and season to taste with salt, pepper, and dill, again stirring to combine.
Serve and enjoy! Use it on bread as a sandwich or open-face sandwich, in a wrap, with crackers, or with fresh veggies like cucumber slices.
Dill Pickle Tuna Salad Variations
- Make it spicier. Add a pinch of cayenne pepper or a dash of hot sauce for a kick.
- Add fresh dill. If you have fresh dill on hand, chop it up and add it to the salad for extra flavor and a pretty green color.
- Use different pickles. Try bread and butter pickles for a sweeter version, or hot dill pickles if you want more heat. You can also use sweet pickle relish.
- Add celery. Chop up some fresh celery for crunch and a classic tuna salad element.
How to Store Dill Pickle Tuna Salad
Store leftover tuna salad in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld together and improve as it sits, so making it a day or two ahead is totally fine! Give it a good stir before eating.
I don’t recommend freezing this salad. The texture of the tuna and the creamy dressing don’t hold up well after freezing and thawing, and the pickle flavor can become overwhelming.
Tuna Salad with Pickles FAQs
You can, but I’d recommend draining it very well and patting the tuna dry with a paper towel to remove excess oil. Since we’re keeping this low-fat with mostly Greek yogurt, using water-packed tuna gives you better results. But if tuna packed in oil is what you have, it’s totally ok to use it!
Tuna salad will keep in the refrigerator for up to 3 days in an airtight container. After that, the texture starts to break down and it’s best to make a fresh batch. Always use your judgment and check for any off smells before eating!
Absolutely! You can make a bigger batch and divide it into containers, and store it in the fridge, for use within the next 3 days. I like to keep the bread or crackers separate until I’m ready to eat so they don’t get soggy.
Love This Recipe? Try One of These Easy Lunch Recipes Next!
Greek Yogurt Tuna Salad with Dill Pickles
Ingredients
- 1 , 5-ounce can tuna (in water, not oil)
- ¼ Cup plain Greek yogurt (we use 2% Fage)
- ½ Tablespoon mayonnaise
- 3 Tablespoons dill pickle relish + the juices
- salt, pepper, & dill to taste (dried or fresh dill both work)
Instructions
- Drain the tuna. Open your can of tuna, drain the water well, and add it to a bowl.1 , 5-ounce can tuna
- Add the creamy base and pickles to the bowl with the tuna and stir until well combined.¼ Cup plain Greek yogurt½ Tablespoon mayonnaise3 Tablespoons dill pickle relish + the juices
- Add the salt, pepper, and dill to taste, stirring to combine.salt, pepper, & dill to taste
- Serve and enjoy! Use it on bread as a sandwich or as an open-faced sandwich, in a wrap, in lettuce wraps, with crackers, or with fresh veggies like cucumber slices.
Video
Notes
- Make it spicier. Add a pinch of cayenne pepper or a dash of hot sauce for a kick.
- Use different pickles. Try bread and butter pickles or sweet pickle relish for a sweeter version, or try hot dill pickles if you want more heat.
- Add celery. Chop up some fresh celery for crunch and a classic tuna salad element.
Meredith says
Such a yummy and quick lunch options!